1 tbs. ground saffron dissolved in 2 TBSP hot water (I used a pinch of thread saffron)
1 c. fresh lime juice (about 5 limes)
2 TBSP olive oil
2 large onions, peeled and thinly sliced
2 tsp salt
2 tsp black pepper
3 lbs. boneless chicken breasts, cut into 1-1.5 inch pieces
5 medium tomatoes, halved
Juice of 1 lime
1/4 c. butter, melted
1/2 tsp salt
1/2 tsp black pepper
1. In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 6 hours and up to 2 days in the refrigerator.
2. Start up your grill or oven broiler.
3. Skewer the tomatoes.
4. Spear the chicken.
5. Make the baste and set aside.
6. Paint the tomatoes and chicken with the basting mixture. Grill the chicken and tomatoes 8-15 minutes. Turn frequently and baste occasionally. the chicken is done when the juice that runs out is yellow rather than pink.
NOTE: If broiling, no need to use the skewers.
Super easy, and the chicken stays moist, even when reheating the next day. Goes great with saffron rice and a coban salad.